Millet, Sunflower & Flax Waffles

Summer / Fall / Winter / Spring / Breakfast / Coconut Oil / Cook / Joy the Baker / Main Dish / Vegetarian /


Whole grain waffles are beautifully versatile! They’re supreme with amply warm syrup and served for breakfast, and they’re equally delicious used as the base for a fresh turkey sandwich at lunch! However you enjoy these waffles, they’re packed with the goodness of coconut oil, whole grains, nuts and seeds. Super filling and extra satisfying!


Prep time: 20 minutes
Cook time: 15 minutes for the entire batch
Total time: 35 minutes


Yields: 2 large or 4 small waffles


1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg
1 3/4 cups lukewarm milk (I used 2% milk)
5 tablespoons LouAna® 100% Pure Coconut Oil, melted and cooled
1 teaspoon pure vanilla extract
3 tablespoons dry millet
3 tablespoons shelled roasted sunflower seeds (salted or unsalted)
2 tablespoons poppy seeds
2 tablespoons flax seed meal
1 tablespoons whole flax seeds


In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, whisk together egg, milk, melted coconut oil, and vanilla extract.

Add the wet ingredients, all at once, to the dry ingredients. Stir until all of the dry ingredients are moistened. The batter may be lumpy. That’s ok.

Add millet, sunflower seeds, poppy seeds, flax seed meal, and whole flax seeds. Whisk to combine and try to beat most of the lumps out of the batter.

Allow batter to rest for 10 minutes while the waffle iron preheats.

Cook waffles according to your waffle maker’s instructions. I like to make these as small waffles since they’re dense and seedy.

These waffles are great fresh from the waffle maker, but they’re also great individually frozen and reheated in a toaster oven. I like to serve the fresh waffles with maple syrup, or for a savory treat I serve the waffles with sliced turkey and mustard.

Millet, Sunflower & Flax Waffles Recipe photo credit: Joy Wilson and Jon Melendez